I've put off giving you a recipe for mole poblano, primarily because I've been a) too lazy to make it and b) too lazy to type out the instructions. This is a time and labor intensive dish to make (unless you use store-bought mole, of course), and it's usually reserved for major holidays for that reason.

Although the word "mole" (MO-lay), which means "sauce" in Nahuatl, is used for a number of dissimilar sauces in contemporary Mexico (including black, red, yellow, colorado, green, almendrado, and pipián), the most famous variety is mole poblano.

Mole poblano has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with mole poblano and the dish is named after the state. ("Poblano" means "of Puebla" in Spanish.)

Traditional mole poblano usually contains in the vicinity of twenty ingredients, including "the holy trinity" of mole chili peppers (ancho, pasilla and mulato) along with chocolate, which works to tame the heat of the chili peppers. But this should not be thought of as a chocolate sauce, since its inclusion adds depth and color to the sauce but does not dominate it. Below the recipe you'll find pictures and descriptions of those three chiles.

Note that this recipe was given to me by a friend in the Riviera Maya (before it became the Riviera Maya) about 20 years ago. She got it from her mother, who got it from her mother, who probably got it from her mother. So I think it's safe to say that this recipe is a very old one. I have not changed a thing in it except to convert metric measurements to our ounces, tablespoons, cups, etc.

Note that this takes 2 to 3 hours to make (though you can start it the night before) and makes about a gallon of the stuff, so unless you're feeding a crowd you'll have plenty left over to freeze for future meals! Note also that you'll need a powerful blender to grind the nuts and chiles, etc. into a paste. Oh, and one more Note: Since you'll be handling a lot of chiles, it's a good idea to wear some kind of rubber gloves during that process or place your hands in plastic bags; if you don't, the skin on your hands will burn like anything before you're done.

So are you ready? Then here we go!Read more »

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When I first visited Rocky Point the streets were filled with stray dogs, most of them in poor condition, some on the verge of starvation. It was a heartbreaking situation for anyone who loves animals.

Enter Nancy Phelan, a rather fearless retiree who decided to do more than just wring her hands and talk about the situation. In 2001 she founded the Animal Adoption Center of Rocky Point a 501(c)3 non-profit corporation. And in 2002, along with friends, she formed a non profit Mexican corporation "Rocky Point Animal Adoption Center AC and began taking in stray dogs and cats, with a focus on spay and neuter clinics and finding them forever homes. Since then thousands of animals have arrived at the center, with most of them eventually being adopted.

It has been a rocky road, with some heartbreak along the way, but it is not an exaggeration to say that over the ensuing years Nancy has single handedly changed the culture for animals in Puerto Penasco. Her efforts have received support from former President Vicente Fox and especially the current Mayor of Puerto Penasco, Alejandro Zepeda Munro (pictured above in a ribbon-cutting photo with Nancy), resulting in a vastly improved future for hundreds of animals that would otherwise face a horror of a life. Even laws regarding the care of animals have been changed within the Municipality due to her hard work.

Now Nancy, and the animals, need your help. With anywhere from 40 to 100 (or more) dogs, puppies, cats and kittens in the center at any given time (plus the occasional turtle, bird, etc.), they can easily go through several bags of food a day. Especially in this down economy, it has become more and more difficult to feed and care for all these wonderful rescue-pets. Can you find it in your heart and wallet to help out a little bit?Read more »

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-by El Gitano Peñasco, "The Peñasco Gypsy"

With the recent online buzz about last week's murder in Peñasco I thought I’d set the record here straight and that is Peñasco is about as safe a place as you can be anywhere and when things like last week happen you need not look any further than the nearest USA border to find cause and effect.

First, for you Gringos down here (and up 'there') still thinking that the USA is the ‘Land of the Free’, digest the following data collected from such sources as the CIA World Fact-book, UN, and OECD (Organization for Economic Co-operation and Development) etc.Read more »

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The International Community Foundation has released a report entitled “The Greening of U.S. Retirement Destinations in Mexico: Emerging Issues and Trends in Coastal Communities”, analyzing environmentally-specific consumer perceptions and preferences among U.S. retirees and second home buyers in Mexican coastal communities, including recycling, reducing consumption, and green building.

The report highlights how U.S. retirees are addressing the environment independently in Mexico and how developers can capitalize on growing consumer interest in “greener” living. The report also provides recommendations to Mexican decision makers on development practices, sustainable tourism criteria, and creating healthier communities.Read more »

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-by El Gitano Peñasco, "The Peñasco Gypsy"

Some of you may recall from last week’s clairvoyant ramblings, that while staring into my shew stone I announced I was going on the road up north for my last shot of cool weather, etc. before summer sets in in Peñasco this year.

But I’m not going to make it as far north as I planned. I became homesick for Peñasco (and Mexico) within 24 hours after crossing the border and being back in the ‘old-country’.Read more »

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Frijoles Charros (Cowboy Beans) is an authentic Mexican dish named after the traditional Mexican horsemen, or Charros, and though it's native to northern Mexico it's served everywhere in the country whether or not cowboys live in the area.

The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients, depending on the cook and regional traditions, include chilies, tomatoes, coriander, ham, sausage, pork and chorizo. Other ingredients may also be added, depending…

If you like beans, you'll be hard pressed to find them cooked in a more delicious way! Serve them with some warm tortillas for sopping up the juice, and you don't need anything else!

I'm giving you a recipe that calls for dried beans, soaked and cooked; but you can substitute canned pinto beans if you're in a hurry. Also note that this recipe makes enough to feed a crowd. It's perfect for tailgating or a potluck, in which case you can keep it warm in a big crock pot. It also freezes well if there are fewer of you, so you'll have great leftovers when you need something quick and don't feel like cooking!Read more »

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That’s right. El Gitano Peñasco has loaded up the old trustworthy Vardo and am, at this very moment, heading up north to get my last dose of ‘cold-country’ weather before the long, hot sweltering days and nights of our fair community rain down upon us all.

Not sure how many weeks I’ll be gone but am shooting to make it all the way to Fargo, North Dakota and bask one final time this year in some ‘cool’ weather.Read more »

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GUADALAJARA, MX (March 27, 2011) — Grupo Vidanta, Mexico's leading developer of resorts, has announced its designation as an Earth Check Gold recipient for the fifth consecutive year. Earth Check Gold, an international standard of sustainability auditing approved by over 180 nations at the United Nation's "Cumbre de la Tierra" (World Summit on Sustainable Development) convention in Rio de Janeiro, is practiced on every continent and in over 30 countries.

Grupo Vidanta garnered its distinction for continuing to meet Earth Check Gold's stringent benchmarks through extensive training and corporate education to promote continued sustainability efforts. Efforts include initiatives such as recycling, limiting water use and turtle conservation among many others.Read more »

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